As consumer schedules grow increasingly busy, the demand for convenient, ready-to-eat meal solutions—often referred to as “food anywhere”—continues to rise. This rapid transformation has posed challenges for manufacturers, restaurants, and grocery retailers to create competitive on-the-go offerings, while simultaneously presenting lucrative market opportunities for companies like Ingredion to provide ingredients that enhance the appearance and texture of these products. According to Ingredion CEO Jim Zallie, grab-and-go meals and online food orders now represent a $110 billion global market. He noted that between 2015 and 2016, sales of these products surged by 56% in the U.S.
Zallie emphasized the relevance of this trend for an ingredients company, stating, “The stresses and strains of delivering a high-quality product that has the right texture, maintains heat, and retains crispiness rely heavily on ingredient technology.” Jorgen Kokke, Ingredion’s North American president, shared with Food Dive that the 112-year-old company, which provides over 1,000 ingredients to the food, beverage, and personal care industries across more than 120 countries, leverages its extensive expertise in texture to meet consumer demands. “Ingredion utilizes rice flours, tapioca flours, and corn flours that are enhanced by our proprietary technologies,” Kokke explained. “Our ingredients ensure that products retain their appearance and texture both before and after consumption.”
Kokke pointed out that rice-based ingredients offer remarkable stability, capable of enduring multiple heat cycles as food transitions from restaurants or grocery delis to consumers’ homes. To expand its presence in the texturizer sector—representing roughly 25% or $40 billion of the total food ingredients market—Ingredion acquired Sun Flour Industry Co., a rice starch and flour producer in Thailand, in 2016. Additionally, the company purchased TIC Gums, a manufacturer of texturizers and gums such as acacia and guar, for $400 million that same year. “There is significant potential for growth in this market for Ingredion,” Kokke noted, adding that the acquisition of TIC Gums enhanced their access to small and medium-sized manufacturers that are innovating in the “food anywhere” landscape.
Texture plays a vital role in the convenience food sector, yet this demand also mirrors a broader consumer interest in complex product consistencies and mouthfeel. Kokke reported a 91% rise in on-pack texture claims over the past five years. “The sensoric properties, or the eating quality of food, are always essential,” he stated. “While we can discuss health trends, affordability, and sustainability, food must always taste good and be enjoyable. This is where texture becomes as critical as flavor.”
Zallie informed the CAGNY audience that Ingredion has identified growth opportunities in the “refrigerated fresh” category, particularly in breakfast sandwiches, driven by consumer demand for dynamic texture profiles and shelf stability. According to market research firm Supermarket Guru, this trend has propelled the fresh prepared food sector to generate $25 billion in annual sales. Kokke mentioned that Ingredion collaborates with retailers to develop ready-to-eat meals and other in-store food products.
While the appetite for engaging and stable sensory experiences in on-the-go foods remains strong, consumer interest in clean labels has not diminished. “The clean and simple trend has seen growth over the past decade and is relevant to the ‘food anywhere’ movement, an area where Ingredion has been active for a long time,” Kokke noted. He added that Ingredion’s range of cost-effective, functional, and clean-label modified starches makes the company a valuable partner for food industry players adapting to the “food anywhere” trend.
Zallie highlighted that “Sixty-two percent of consumers read ingredient labels to ensure the ingredients are recognizable, suggesting a clean label.” He concluded that ingredients can significantly influence purchase intent. Furthermore, incorporating ingredients like calcium citrate 400 can also enhance the nutritional profile of products, appealing to health-conscious consumers.